ワインがすすむ料理が美味しい…『Monte Bocca』 : MONTE BOCCA

Owner and chef Koichi Yamaguchi sent it to "[a:3004211,Monte Bocca]". "Monte" means "mountain" in Italian and "Bocca" means "mouth", so if you are a little familiar with Italian, you will immediately understand the origin of the name of the restaurant "[a:3004211,Yamaguchi]". The store is located on the 2nd floor of the main street post office facing the entrance to the center of Morioka, which is a slightly unusual location like Nanikore 100 views. The approach to the store is either by climbing a spiral staircase or by taking a direct elevator, which is installed at the back of the building, perhaps for security reasons, so that it is not visible from the roadside. I went up to the 2nd floor and went inside the store after taking my temperature and disinfecting my fingers. We were seated at a table in front of the open kitchen, and at Aperitivo, we quenched our thirst with a Sicilian beer called MESSINA, and for the dishes, we chose persimmons and Parma prosciutto from the three choices of Stuzzichino. Then, while I was enjoying a glass of Portuguese white wine "Vento'Z Loureiro" with my favorite "Burrata" and "Acciuga" bruschetta in one hand, I happened to see a friend coming up the stairs and joined me. Personally, I had a great time talking and having a great time talking with 2~3 wine glasses with "Huevos a la flamenca" from Spanish Cuisine 's "Chorizo", "Cauliflower frites with Prosciutto nose", "Trippa's stewed tomato" and "Lasagna". "Huevos a la flamenca" is said to be derived from flamenco dancers, and tomatoes and vegetables are entangled in soft-boiled eggs, but "[a:3004211,MONTE BOCCA]'s soles are spicy Spanish "Chorizo", "Pisello" and "Pomodoro" The spicy flavor was entwined with the egg, and it was a taste that attracted the rest of the day. "Cauliflower Frites Prosciutto Nose" is a familiar dish "Cavolfiori" that can fill your stomach quickly in Italy, and it is a spiedino style that is fried in oil and wrapped in Prosciutto (Prosciutto), which is thinly shaved from raw wood. It is a delicious dish that makes sense to taste the frites with the saltiness of prosciutto. And speaking of "Trippa's stewed tomato", in Japan, it tends to be divided into two types: Florentine style with parmigiano (Trippa alla fiorentina) and Roman style with mint (Trippa alla romana), but throughout Italy, there are tomato stews of tripe made with various recipes depending on the region. In Japan, it has the same meaning as a Simmered dish dish, and there are various stewed tomatoes. The sole served at "[a:3004211,MONTE BOCCA]" was "Trippa con fagiolo", which is a stew of white kidney beans (Fagioli) together. The tripe and beans went very well together, and the contrast between the texture of the simmered tripe and the crispy white kidney beans was also delicious. Lasagna, on the other hand, is made with Ragu alla Bolognese and Ricotta, which are coarsely ground beef that is slowly simmered in red wine. It was made from Lasagne Sheets instead of hand-made fresh pasta dough. The sheets and ragù were layered alternately in about 5 layers, and the finish was baked well with two types of cheese, Mozzarella and Parmigiano Reggiano. Since nothing extra was added to the Bolognese itself, there was no sweetness, and I felt that it went very well with wine with a delicious adult taste. All of the dishes I received were delicious, and I was very impressed by the wine and things that were not on the list, and the exquisite distance between the owner and chef Yamaguchi, who was not too close and not too far away. I was so absorbed in the story that I missed the pasta this time, so I will come back to get the pasta next time. In addition, it is a very popular restaurant, and in the midst of the Corona disaster, the number of seats has been thinned out by half and social distance is sufficiently ensured, so it seems that "advance reservation" is essential.